Today’s fresh beets, ready to cook my favorite way! Two deep red Merlin’s and one pink Chiogga.
I love to roast them in foil. It’s so simple and it keeps in all the flavor. Just clean and trim the beets, wrap them in foil and roast at about 400 F til tender, about 45 minutes depending on size of the beets. The skin peels off easy after roasting and they’re ready to eat.
With these beets I made a beet salad with goat cheese, candied walnuts, a nice vinaigrette, and baby green lettuce. I used this recipe: Beet Salad with Goat Cheese, from AllRecipes.
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A note added later : I have found that I prefer to remove the skins before roasting. I trim the tops and roots, peel, put on foil, sprinkle with a little olive oil, wrap the foil, then roast at 400 for 30 to 50 minutes.